Re: The Cooking Thread

Originally Posted by Courtney

Also, I stopped reading when I got to the mircowave part.

Yeah, I know. It's called "flash heating" or something. You could probably skip that part and be fine in the oven. But the main thing is putting the seasoned fries inside the pita along with everything else. Haven't found a Greek place in the states who do it that way, only in Greece. Or don't make em.

And what La Loca said about Sprouts. Some items are overpriced and some items are reasonable (for instance Vons has limes for 59 cents and they are 25 cents at Sprouts). But I don't really enjoy their music soundtrack as it's always loud Beatles or some retro sixties song trying to force you into peppy happiness. Play something original for once. My nephew works there and gets 15% off.

Re: The Cooking Thread

what is this, Chef BoyarCritique?

I listed the names and links for the seasoning if you want to scrutinize individual ingredients. Could be allergic to parsley. If you want want some good unique gyros, then make em as described, if you don't then go eat something else.

Re: The Cooking Thread

In his defense, Cavender's is a well known greek seasoning. It's like the Tony Chacheres of greek. Do you think using Tony Chacheres is wrong? Because I know a lot of Louisianans who will disagree.

fuck your cajunz.

If their cooking was meant to be a guarded secret then there's no need to post recipes in the first place. It's like DJ posting a chart half full of unreleased tracks.

but seriously, Tony Chacheres might be a convenient and well understood shortcut amongst people who use it often, but for those that don't or don't have access to it then it's a bit rude to put it on a recipe intended for mass appeal.

Re: The Cooking Thread

Originally Posted by insbordnat

Cold Cereal

1/2 Cup Cheerios Cereal (Honey Nut or Original)
1 Cup Milk

Measure out cereal into a bowl. Add milk. Enjoy.

Now this recipe has its own set of problems.

First, the proportion of cereal to milk is all wrong. Second, while you are pimping industrial factory food, you don't even bother to recommend what kind of milk -- 2%? whole? what's the appropriate fat pairing here? Finally, the recipe is incomplete; you need to finish the dish with a dash of sweetened seasoning.

Re: The Cooking Thread

Originally Posted by TomAz

I think specifying a brand of seasoning -- anything -- in a recipe turns the recipe into an advertisement.

I sort of disagree with this as a general statement. Sometimes when I'm writing up recipes, I'll say Maldon instead of just specifying salt, because that brand means something very specific. That doesn't mean that I'm writing an advertisement.

Re: The Cooking Thread

Originally Posted by TomAz

Now this recipe has its own set of problems.

First, the proportion of cereal to milk is all wrong. Second, while you are pimping industrial factory food, you don't even bother to recommend what kind of milk -- 2%? whole? what's the appropriate fat pairing here? Finally, the recipe is incomplete; you need to finish the dish with a dash of sweetened seasoning.

Re: The Cooking Thread

Originally Posted by Courtney

I sort of disagree with this as a general statement. Sometimes when I'm writing up recipes, I'll say Maldon instead of just specifying salt, because that brand means something very specific. That doesn't mean that I'm writing an advertisement.

Re: The Cooking Thread

Originally Posted by mountmccabe

I am planning on using the slow cooker to make NC-style pulled pork but I am not sure there will be anything left.

Yesterday I made a NC-style barbecue sauce and today I left six pounds of trimmed and dry rubbed pork shoulder in the slow cooker for about eight hours with a few pineapple slices, some of that sauce, vegetable stock, and enough water to cover it. Ya know it's done when the chunks can't support their own weight, which is probably my favorite part. Other than, well, getting to eat it.

I love my slow cooker, so much.

Last edited by mountmccabe; 04-01-2012 at 04:03 PM.
Reason: recipe for sauce; dry rub for the pork was much the same spices